I hope you are surviving this heat wave and finding some refreshing ways to cool off. I am especially thankful to our crew for their commitment to getting early starts and working evenings and putting in long, hot hours to keep the farm watered and thriving despite the high temps. And I have loved seeing everyone continue to have fun working alongside each other in these conditions - and finding time for dips into the Little Campbell river in the afternoons!
The big update for this week - Zucchini is HERE! It is officially zucchini season and we hope you are ready! This week marked the opening of zucchini harvest as we pulled out over 100lbs of patty pan, golden glory, green machine, and midnight lightning summer squashes! And it's just getting started... so you can look forward to plenty of zucchini in your meals for the rest of the summer!
We are also excited this week to offer our first daikon radishes, a beautiful large purple radish known for fermenting and pickling and also lovely to add a kick to fresh dishes. As well as our first snow peas and basil of the season! And the last exciting new item is flowers! Our flower patch is just starting to come into bloom, so there will be just a few single variety bouquets available as we await the rest of the flowers to come into bloom.
I think the best things to eat in summer are massive salads and cake ... so here is a recipe for a zucchini cake that Hannah (our farm assistant manager) made for us to mark the beginning of zucchini season!
Hannah's Favorite Zucchini Cake!
*adapted from Elise Bower's recipe
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 3 eggs
- 2 cups white, granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 2 cups grated un-skinned zucchini (place in a strainer to drain some excess liquid before measuring)
1. Preheat oven at 350 F. Butter a 9x12 baking pan
2. In a bowl whisk together dry ingredients and set aside
3. Whisk the 3 eggs vigorously until frothy and then beat in sugar, vegetable oil, and vanilla
4. Stir in the dry ingredients one third at a time
5. Pour into prepared pan and bake 40-45 mins
Hope you can keep cool this week!
Farmer Carly
